Animal Industry Report Animal Industry Report AS 662 ASL R3105 2016 Separation of Ovotransferrin and Ovomucoid from Chicken Egg White Sandun Abeyrathne Iowa State University Hyunyong Lee Iowa State University,
[email protected] Dong U. Ahn Iowa State University,
[email protected] Follow this and additional works at: https://lib.dr.iastate.edu/ans_air Part of the Agriculture Commons, and the Poultry or Avian Science Commons Recommended Citation Abeyrathne, Sandun; Lee, Hyunyong; and Ahn, Dong U. (2016) "Separation of Ovotransferrin and Ovomucoid from Chicken Egg White," Animal Industry Report: AS 662, ASL R3105. DOI: https://doi.org/10.31274/ans_air-180814-235 Available at: https://lib.dr.iastate.edu/ans_air/vol662/iss1/66 This Poultry is brought to you for free and open access by the Animal Science Research Reports at Iowa State University Digital Repository. It has been accepted for inclusion in Animal Industry Report by an authorized editor of Iowa State University Digital Repository. For more information, please contact
[email protected]. Iowa State University Animal Industry Report 2016 Separation of Ovotransferrin and Ovomucoid from Chicken Egg White A.S. Leaflet R3105 to separate ovotransferrin from egg white: a high-level ammonium sulfate, SDS-PAGE and immunoelectrophoresis, Sandun Abeyrathne, Visiting Student; Carboxymethyl (CM)-Toyoperal 650M cation exchange, Hyunyong Lee, Graduate Student; and anion exchange chromatography have been used in the Dong U. Ahn, Professor, past. However, these methods were for laboratory scale and Department of Animal Science were not practical for scale-up processes. Ovomucoid is the most highly glycosylated protein Summary and Implications among the egg white proteins.